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This delicious, traditional Middle-Eastern recipe has it all. Baked eggs nestled in a bed of tangy and spicy tomatoes, red pepper, onions, smoked paprika with fresh flat leaf parsley scattered over the top. Perfectly more-ish with warm bread to mop up the juices. It’s so satisfying, I can’t decide whether it’s best for brunch, lunch or dinner. Making it all the more easy, you can …
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I have to admit, yesterday was the first time I had actually ever made my own almond milk! I drink it most days as the main liquid ingredient in my morning smoothie, but usually I buy it in cartons. A friend of mine gave me a nut milk bag a year ago, and it sat dormant. Thanks to starting this blog, I am more motivated …
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This recipe is from my new cookbook, At My Table: Buckwheat flour contains no gluten, although the name implies otherwise. Folding in the whisked egg whites ensures these pancakes retain a light taste and the maple syrup makes them irresistible. I usually serve four pancakes per person. If you are gluten intolerant, double check that your baking powder is gluten-free. Makes: 14 – 16 Pancakes approx. 9cm (3/1 …
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